COPPER PENNIES

Vicki Wacasey

By
@yerryd1

This is so easy to make. And with the bright colors of the carrots, bell peppers and purple onion, it is great to have at Thanksgiving for a side.


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Ingredients

2 can(s)
cooked carrots, ( sliced and drained )
1
purple onion chopped
1
bell pepper chopped
1 can(s)
tomato soup
1/2 c
cooking oil
3/4 c
sugar
3/4 c
dark vinegar
1 tsp
prepared mustard
1 tsp
worcestershire sauce
dash(es)
black pepper

Directions Step-By-Step

1
Place carrots, bell pepper and onions in bowl. In another bowl mix all remaining ingredients together then pour over vegetables. Stir well and refrigerate overnight.
The longer it sits the better it is.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy